Fall Favorites

Pumpkin Cream Trifle

Source: Allrecipes.com

Fun to make in the Fall

Ingredients

  • 1 pkg. spice cake mix
  • 1 pkg. instant vanilla pudding (small)
  • 3/4 c. water
  • 1/2 c. canola oil
  • 3 eggs
  • 2 t. pumpkin pie spice
  • 2 c. cold milk
  • 2 pkgs. (3.4 oz.) instant cheesecake pudding
  • 1 c. pumpkin puree
  • 4 c. of low-fat cool whip or 2 c. heaving whipping cream with 1/2 c. powdered sugar, whipped stiff
  • 1 c. toasted pecan, chopped
  • 1 c. English toffee bits, or crushed Heath bars

Instructions

Preheat oven to 350 degrees. Lightly grease and flour a 9x13-inch baking pan.

Combine cake mix, vanilla pudding, water, oil, eggs and pie spice in a large mixing bowl; pour into prepared cake pan.

Bake according to package directions for a 9 x 13-inch pan. Allow to cool to room temperature on a wire rack. Cut cake into 1-inch cubes.

Whisk together the milk, cheesecake pudding and pumpkin puree. Allow to set about 2 minutes.

In a large trifle bowl layer as follows: 1/3 cake, 1/3 pudding mixture, 1/3 whipped cream, 1/3 pecans & 1/3 toffee bits.

Repeat 2 more times, except do not add the last layer of pecans and toffee bits.

Refrigerate until ready to serve; add the last layer of pecans and toffee bits.

NOTE: You can also make the cake mix according to directions, and not add the extra ingredients in original recipe.